Craving a rich, velvety avocado soup? This expert recipe delivers a creamy delight with ripe avocados at the forefront. Pro tip from our test kitchen: Cook a full pot and freeze leftovers for quick, flavorful meals anytime.
Ingredients
Serves 4
- ½ onion
- ½ garlic clove
- 1 tbsp Santa Maria Green Jalapeño
- 1 tbsp olive oil
- 2 tbsp vegetable stock
- 100 ml crème fraîche
- 4 avocados
- 2 ml lime juice
- salt and pepper to taste
Toppings
- 1 corn cob
- 1 avocado
- 1 tbsp chives
- 1 bunch of coriander
- 1 tbsp Santa Maria Hot Pepper Sauce
Read also: ‘Can you freeze an avocado?’
Preparation Method
- Sauté the onion, garlic, and Green Jalapeño in olive oil in a large pan over medium heat until softened—avoid browning. Add water, vegetable stock, and crème fraîche. Bring to a boil.
- Halve the avocados, remove pits, and scoop out the flesh. Chop into small pieces and add to the soup. Blend until smooth using a hand blender or food processor. Stir in lime juice and season with salt and pepper to taste.
- Ladle into bowls and garnish with sweet corn kernels, diced avocado, chives, coriander, a drizzle of olive oil, and Hot Pepper Sauce.
Image and recipe: Santa Maria
